Pineapple Mexi Shredded Chicken

Easy Bariatric protein recipe for shredded chicken with pineapple, salsa verde and lime juice

Chicken, when done right is a powerful post-op friend

Chicken can be so boring. Or it can be really dry. Or it hits too heavy.

But.

Chicken is also really filling and protein packed without a lot of fat.

A dense, lean protein is a bariatric patients friend.

The key is to keep changing the flavors for variety plus to keep moisture in the meat (here is a blog for tips) and to keep your bites the size of black beans.

This can be tricky when it’s shredded chicken, so still use your fork and knife to cut bites small before eating.

So chicken can be boring or tough to tolerate, but stick with it! It will also fill you up on a small amount and keep you full longer! Check out this members handout on protein textures for a good refresh on why the texture matters.

Other chicken recipes on Bariatric Food Coach

Pineapple Mexi Shredded Chicken

Course: Lunch, Main Course, Main Dish

Cuisine: Oven Baked, Pressure Cooker

Prep Time: 25 minutes minutes

Servings: 4 servings

Calories: 179kcal

Author: Steph Wagner

Shredded chicken with some bonus flavors of sweet pineapple, cumin and lime juice. A fun change of pace that isn't too overwhelming (unless you want it to be and you can add more of the flavors!)

Print Recipe

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Ingredients

• 1 lb chicken breast boneless, skinless
• 8 oz salsa verde
• 1/2 cup pineapple crushed
• 1 small lime juiced
• 1 tsp salt
• 1 clove garlic pressed or minced
• 1.5 tsp onion powder
• 1.5 tsp chili powder
• 1 tsp cumin
• 3 packets stevia

Optional side

• 1 bag riced cauliflower stir fry purchased mine from Trader Joe's

Instructions

Pressure Cooker

• Add all the ingredients to a pressure cooker and cook on high for 12 minutes and quick release.
• Remove chicken to a large bowl and shred.
  
• Can add additional salsa verde and/or pineapple as desired. Enjoy with riced cauliflower stir fry if available or another vegetable of choice.

Slow Cooker

• Add all the ingredients to a slow cooker. Cook on low for 6 hours.
• Remove chicken to a large bowl or cutting board and shred.
• Can add additional salsa verde and/or pineapple as desired. Enjoy with riced cauliflower stir fry if available or another vegetable of choice.

Notes

Nutrition label does not include riced cauliflower stir fry. I served this recipe with the bag on the right purchased at Trader Joe's. 

Nutrition

Serving: 3oz | Calories: 179kcal | Carbohydrates: 9g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1135mg | Potassium: 608mg | Fiber: 1g | Sugar: 6g | Vitamin A: 638IU | Vitamin C: 19mg | Calcium: 26mg | Iron: 1mg